These cookies are based on an Italian recipe and are usually sandwiched with chocolate. The pumpkin seed turned out to be a nice touch, and next time I might even add a few more – turning them into little pumpkin hedgehogs… These are pleasant cookies that you can modify to your taste, making them a perfect complement to a cup of tea.
Ingredients
- 150 g soft butter
- 115 g powdered sugar
- 1 egg yolk
- 2.5 ml almond extract
- 115 g almond flour
- 175 g all-purpose flour
- 20–30 raw pumpkin seeds
- Food colouring (orange)
How to make the cookies:
- Beat the butter and sugar with a mixer until you get a creamy mixture.
- Add the egg yolk to the butter mixture and beat it in.
- Add the remaining ingredients: the extract and both types of flour.
- Mix well with a spatula, then add the orange food colouring. Using a spoon, measure equal portions and shape them into small balls. You can decide how big they should be, but keep in mind that they will spread slightly during baking.
- When the balls are arranged on the baking tray, gently press the centre of each one with your finger to make it look a bit like a pumpkin, then insert a pumpkin seed on top.
- Bake at 160°C for about 20 minutes or until they are lightly browned. Let them cool a bit on a rack before enjoying.
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